∬ summer?

us Brits love talking about the weather!

we should be used to how changeable it can be

sunshine one day, rain the next

hailstones the size of peas

gales to lift you off your feet

the sun has been rather shy so far

but we wanted a little tropical taste

so here's an oldie tweaked for inclement June

banana pecan loaf with a coconut top

you will need ....

3 medium sized ripe bananas ~ mashed

75g sugar

75g butter

175g self raising flour

2 eggs

half a teaspoon of bicarbonate of soda

a pinch of salt

a generous handful of pecan nuts

coconut for sprinkling

preheat the oven to 180c/ gas 4

line a loaf tin with greaseproof paper

cream together the butter and sugar until light

and fluffy

beat in the eggs one at a time

mixing well between each one

stir in the mashed bananas and pecans

fold through the flour, salt and bicarb

and pour into the loaf tin

sprinkle on the coconut and make a sort of

tent with the excess greaseproof to stop 

the top from burning

bake for one to one and a half hours

{test with a skewer for doneness}

this loaf can be eaten when cooled the same day

but it tastes better the next day if you can wait!

▲△ postcard from the lakes

we received this postcard from my Mummy

she'd been to visit my sister in the Lake District

so we had to make the recipe on the card!

buttermere biscuits

you will need ....

220g plain flour

110g butter

90g caster sugar

45g currants {we used a mix of dried fruit}

grated rind of a lemon

half a teaspoon baking powder

1 large egg ~ beaten

preheat the oven to 180c/gas 4

line and grease some baking sheets

rub the butter into the flour until it looks like rubble

stir in the other dry ingredients

and the lemon zest

mix in the beaten egg to make a firm dough

add a few drops of warm water if needed

roll out the dough to 7mm thick and cut out 75mm circles

put onto the greased baking sheets

and bake for 15~20 minutes

until light brown and firm

alternative ~ use soft brown sugar, omit the lemon 

and currants and add 45g each of chocolate chips 

and hazelnuts

❤❥ partytime

last weekend I had a birthday

bingobango at my house

lots of guests to feed

and cake very much on the table!

this recipe is for two cakes

but I can say the main variation was

the over all winner

elderflower drizzle cake

{or triple chocolate cake}

you will need ....

175g softened butter

175g caster sugar

140g self raising flour

85g ground almonds

half teaspoon baking powder

3 eggs

100ml milk

for the elderflower cake you will also need

4 tablespoons of elderflower cordial

and a few tablespoons of sugar to sprinkle

heat the oven to 160c/ gas 3

grease and line a loaf tin

beat together the butter and sugar until 

light and fluffy

add the eggs one at a time mixing thoroughly

between each one

tip in the flour, baking powder, almonds

and milk then mix until smooth

pour into the tin and bake for 40-45 minutes

until golden risen and cooked in the middle

soon as the cake comes out of the oven

 prick it all over with a skewer and drizzle on

the elderflower cordial

sprinkle with sugar and leave to cool completely 

in the tin before cutting

for the triple chocolate cake you also will need

4 tablespoons good cocoa powder

50g choc chips or chunks

melted white chocolate for drizzling

for this cake, it's the same method as before, but adding the

cocoa powder and choc chips then baking

when it's cooked and cooled, drizzle with melted

white chocolate, leave to set then slice

good to share

◦● an apple a day

there's a bit of a buzz for Scandinavian recipes 

at the moment

maybe it's the rise of Danish tv thrillers and

Swedish design classics?

I do know that this Norwegian cake is a winner!

eplekake  

{norwegian apple cake}

you will need ....

125g melted butter

2 eggs

2 tablespoons of milk

127g caster sugar +

3 tablespoons of vanilla sugar

{or 130g caster sugar + 1tsp vanilla extract}

125g plain flour

1 tsp baking powder

1 tsp ground cinnamon

half tsp ground cardamom

2 or 3 eating apples {I used Cox's}

a few spoons of demerara for sprinkling

preheat the oven to 180c/ gas 4

line and grease an 8inch springform cake tin

in a large bowl cream together the melted butter 

and caster sugar until light

add the eggs one at a time, mixing well

stir in vanilla extract or vanilla sugar,

cinnamon and cardamom

stir in the flour, baking powder and milk

mix gently until combined then

pour into the prepared tin

core and halve each apple then slice

and place on the top of the cake!

sprinkle with demerara and bake for 

30 ~ 35 minutes, testing for doneness

best eaten at slightly warm or room temperature

mine didn't last long enough for me to

take a photo for you!

⧃ cherry baby

there is the scent of spring in the air

a time for fresher tastes and 

lighter cakes!

this is an old staple I have been baking for years

once you could only buy glacé cherries

those bright red e numbered jewels 

now you can buy all kinds of dried cherries 

so take your pick

cherry coconut cake

you will need ....

150g self raising flour

125g caster sugar

75g butter

1 egg

5 tablespoons of milk

100g cherries 

{I used dried sour cherries, soaked in a little hot water}

50g desiccated coconut

a pinch of salt

demerara sugar for sprinkling

preheat the oven to 180c/ gas 4

line and grease a 1lb/500g loaf tin

sift {or whisk} the flour and salt into a bowl

stir in the caster sugar

rub in the butter until the mixture looks like rubble

then stir in the cherries and coconut

beat the eggs and the milk together

add to the dry ingredients and fold gently

tip into your prepared tin and sprinkle the top

with some demerara sugar

bake for an hour/ hour + 15 minutes

testing with a skewer for doneness!

leave to cool completely before cutting

it won't last long!

{but it will keep for 4-5 days in a tin}

♥❤ drizzle your shizzle

after being asked for a cake make recommendation

I realised that I haven't blogged one of my

signature cakes

so let's sort that out right now!

lemon drizzle cake

you will need ....

100g softened butter

175g caster sugar

175g self raising flour

1 tsp baking powder

2 eggs

6 tablespoons of milk

the finely grated zest of a large lemon

for the drizzle ~

75g caster sugar

the juice of the lemon you zested

which should be about 3 tablespoons

preheat your oven to 180c/ gas 4

line and grease a 18x28cm baking tin {or equivalent}

tip all the ingredients into a large mixing bowl

and beat for 2~3 minutes until mixture drops

easily from a spoon

pour into your prepared tin and smooth the top

bake for 30~40 minutes until golden and 

springy to touch

while it's baking mix the sugar and lemon juice 

for your drizzle

when the cake is baked & still hothothot

take a skewer and pierce the cake all over

spoon over the drizzle and leave to cool

it's super lemony treat!

❤❥♥♡ love everyday

it may well be Valentine's day tomorrow

but biscuits are delicious any day!

show yourself some loving and get baking

jammy dodgers

you will need ....

225g butter cut into squares

200g flour

100g caster sugar

115g ground almonds

some raspberry jam

icing sugar for dusting

place the butter, flour, ground almonds and sugar

into a food processor and blitz until it

starts to leave the sides and becomes

dough like

wrap in film and chill, preferably overnight:

preheat your oven to 140c/ gas 3

line some baking sheets with baking paper

half the dough, keeping the other half in the 

fridge for now

dust the side with flour and roll out the dough

using a 5cm cutter, cut out your dodger bases

put them onto a lined tray and bake for

30 minutes until golden

meanwhile, roll out the other half of dough

cut the out the rounds then cut out little

heart shapes in the centres

put them onto your baking trays {and the little

heart shapes too}

and put in the fridge until you are ready to bake them

for 30 minutes until golden

cool on a wire rack

when they are cooled 

dust the tops with icing sugar

put some raspberry jam into a bowl and mix until smooth

spread a little jam in the centre of the bases

and sandwich with the heart shaped tops

share with those you love!

❤

we sandwiched the little heart centres together 

with nutella for a double treat!